| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 750 |
g |
Finely ground lean lamb OR- finely ground lean beef |
| 1 |
c |
Boiled rice |
| 1 |
md |
Onion; finely chopped |
| 1/2 |
c |
Crumbled beyaz peynir (feta cheese) |
| 1/4 |
c |
Finely chopped parsley |
| 1 |
ts |
Finely chopped dill |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
lg |
Eggs |
|
|
Plain flour; for coating |
|
|
Oil; for shallow frying |
INSTRUCTIONS
Cooking time: about 20-25 minutes in all Combine meat, boiled rice, onion
and cheese, then pass through meat grinder using fine screen. Add herbs,
salt and pepper to taste and 1 lightly beaten egg. Mix by hand to a smooth
paste. Take a generous tablespoon of the mixture and form into an elongated
egg shape, wider at one end than the other, or into simpler torpedo shape.
Moisten hand with water to facilitate handling. Place kadin budu into
baking dish side by side as they are finished. Beat remaining egg well and
pour over kadin budu, then turn them over in a dish to coat them evenly
with a film of egg. Place about 1/2 cup flour in a plate and roll budu in
flour, one at a time, placing them into a frying pan of heated oil as they
are coated. Use one hand for rolling them in the flour, keep other hand dry
for moving them to the pan. Fry over high heat until golden brown, turning
them frequently with tongs so that they keep their shape. Drain on paper
towels and serve hot with vegetable or salad accompaniment.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We simply prepare ourselves. God fills us.”